- Paperback: 96 pages
- Publisher: WEICO INC; Mul edition (Aug 5 2004)
- Language: English
- ISBN-10: 0941676722
- ISBN-13: 978-0941676724
- Product Dimensions: 25.8 x 18.3 x 0.7 cm
- Shipping Weight: 340 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: #851,852 in Books (See Top 100 in Books)
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Product Details |
Product Description
Book Description
Fish is an excellent source of protein and it can help prevent cardiovascular related diseases. This book contains 100 carefully selected recipes delineating ingredients and flavors that represent the best in classical seafood cookery. The wide variety of dishes offered will satisfy any fish lover's palate and will make fish lovers out of those who are not. Full-color pictures.
About the Author
Mu-Tsun Lee and Hsueh-Hsia Chen
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
Another great cookbook from Wei-chuan,
By C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)
This review is from: Fish: Chinese Style Made Easy (Paperback)
I am not an enthusiastic fish eater but I do occasionally like to try fish dishes (especially Chinese) and this book is one of the best. As with all Wei-Chuan books there are photographs for each and every recipe. Even though I may not try more than a few recipes I do enjoy seeing the beautiful way in which each has been presented.Prospective purchasers should be aware that the recipes are exclusively fish and *not* shellfish (although, somewhat curiously, there is a recipe for 'Turtle in Soy Sauce' at page 80). There is also a recipe, at p.78 entitled 'Shark lips in Soy Sauce' and I confess that this is the first I have heard of Shark even *having* lips (although, after doing a bit of on-line research, I learned that shark lips is actually shark skin that has been prepared in a particular way). Still, it sounds an incredibly interesting ingredient and I hope I can locate it somewhere in order to tryout the recipe. I also am very interested in trying the 'Squirrel-Patterned Fish' (p.37). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book. In any event, that is only a minor quibble that I have with this great cookbook and I heartily recommend it.
5.0 out of 5 stars
Beauiful, simple and very yummy yummy,
By A Customer
This review is from: Fish: Chinese Style Made Easy (Paperback)
This is one of my favorites. The beautiful color pictures are great. The instructions are simple and easy to follow. The list of ingredients clear. I tried many of the dishes and haven't been disappointed yet.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (2 customer reviews) 11 of 13 people found the following review helpful
5.0 out of 5 stars
Beauiful, simple and very yummy yummy,
By A Customer - Published on Amazon.com
This review is from: Fish: Chinese Style Made Easy (Paperback)
This is one of my favorites. The beautiful color pictures are great. The instructions are simple and easy to follow. The list of ingredients clear. I tried many of the dishes and haven't been disappointed yet.
5.0 out of 5 stars
Another great cookbook from Wei-chuan,
By C. J. Thompson "Arctic John" - Published on Amazon.com
This review is from: Fish: Chinese Style Made Easy (Paperback)
I am not an enthusiastic fish eater but I do occasionally like to try fish dishes (especially Chinese) and this book is one of the best. As with all Wei-Chuan books there are photographs for each and every recipe. Even though I may not try more than a few recipes I do enjoy seeing the beautiful way in which each has been presented.Prospective purchasers should be aware that the recipes are exclusively fish and *not* shellfish (although, somewhat curiously, there is a recipe for 'Turtle in Soy Sauce' at page 80). There is also a recipe, at p.78 entitled 'Shark lips in Soy Sauce' and I confess that this is the first I have heard of Shark even *having* lips (although, after doing a bit of on-line research, I learned that shark lips is actually shark skin that has been prepared in a particular way). Still, it sounds an incredibly interesting ingredient and I hope I can locate it somewhere in order to tryout the recipe. I also am very interested in trying the 'Squirrel-Patterned Fish' (p.37). I have seen similar recipes in other books and wish to be able to duplicate the way the fish is cut before being cooked (unfortunately, this book, as with others I have, doesn't provide the clearest of instructions for the actual cutting technique). The picture of the finished dish is somewhat helpful but I would very much have liked some step-by-step pictures like the ones they provide for filleting fish at the beginning of the book. In any event, that is only a minor quibble that I have with this great cookbook and I heartily recommend it. |
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